Physical and chemical characteristics and acceptability of home style beef jerky

• Published in: Meat science 2007-06, Vol.76 (2), p.253-257
• Main Authors: Konieczny, P., Stangierski, J., Kijowski, J.
• Format: Article
• Language: English
• Subjects: artificial flavorings; beef; beef quality; Biological and medical sciences; color; Colour; Food industries; Fundamental and applied biological sciences. Psychology; Jerky; Meat and meat product industries; Meat products; moisture-to-protein ratio (MPR); physicochemical properties; protein content; sensory evaluation; smoked meats; Texture; water content
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2006.11.006

Properties of snack foods from comminuted, seasoned beef, dried under laboratory conditions at a temperature of 55 ± 2 °C were analyzed in this study. Samples were collected after 3, 4, 5, 6 and 7 h of drying. The jerky products were evaluated by selected physicochemical and sensory methods. A significant influence of thermal treatment on the sample colour ( L ∗, a ∗, b ∗-values) was observed. Results of sensory examination of selected attributes of the analyzed product performed by a trained panel confirmed that dried snack products obtained from beef under non-commercial conditions had the most desirable texture attributes, i.e. high chewiness at such a dryness that the moisture-to-protein ratio (MPR) was 0.5. At this value tensile work was the largest (757.77 N × mm). Such a product is an attractive offer for those consumers who are willing to accept original, convenience products meeting at the same time their growing requirements concerning high organoleptic and nutritive value.